Viennese Cuisine

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Fiakergulasch, Kaiserschmarren, Tafelspitz, and Schnitzel – Vienna has always been a city for gourmets. Memories and travel reports from times past show that daily life in old Vienna was characterized by delightful food rather than hard work or asceticism. The poet Josef Weinheber captured the Viennese love for hearty dishes: "For breakfast, I treat myself to a plate of meat, a pint of beer… A juicy piece of meat, not too fatty, otherwise, lunch becomes a hassle." Despite changing times, the affection for the delicate delicacies of old Vienna remains unbroken. Dishes like Kaiserschöberln, Powidltascherln, Bruckfleisch, and Apfelstrudel are still popular. Martina Hohenlohe gathers the classics of Viennese cuisine in this handbook, offering precise cooking instructions and sharing interesting facts about sweet, sour, crispy, and savory dishes. This creates a delicious culinary panorama of the imperial city that leaves no wishes unfulfilled and keeps the tradition of Viennese enjoyment alive.